EFFECTOF DIFFERENT FILTERING METHODS AND COAGULATING TIMETREATMENTS TO UTILIZATION OFNUTRIENTS IN SOYMILK AND TOFU PROCESSING(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Title:: EFFECTOF DIFFERENT FILTERING METHODS AND COAGULATING TIMETREATMENTS TO UTILIZATION OFNUTRIENTS IN SOYMILK AND TOFU PROCESSING

Author(s):: Qian Hujun　Gai Junyi　Yu Dey ue; Soybean Research Institute, N anjing Agricutural University ; NationalCenter of Soybean Improvement , Ministry of Agricul ture, Nanj ing 210095

Abstract:: Four soybea n v arieties w ith dif ferent 100- seed w eigh t ( 7. 28- 30. 24g ) were used to study thetechnolog y of so ymilk and to fu processing wi th small specimen in the labo rato ry. The result s show ed thatthere were sig nificant va ria tions of the o utput and quali ty of soymilk and tofu amo ng fo ur soy bean v arieties,among th ree fil tering methods and among six time t rea tment s of coagulating. It w as observed thatfi ltering at 70℃ and coag ula ting fo r o ne hour co uld provide the best uti li zatio n of nut rient substa nces fo rsoymi lk and tofu processing.

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Last Update: 2016-12-28